Blueberries & Pancakes!

It’s National Blueberry Pancake Day! Blueberry pancakes are a wonderful treat to enjoy anytime of the day. They are nutritious enough to eat for breakfast, tasty enough for a mid-day snack, and easy enough to make for dinner. 

To make blueberry pancakes, mix up a batch of your favorite plain pancake batter. Wash the blueberries, pat them dry, and keep them in a separate bowl. Once you’ve poured the batter onto the griddle, drop a few blueberries on top. This will ensure that your blueberries aren’t bruised during the cooking process and will be perfect bursts of flavor when you bite into your pancake.

Make a delicious batch of pancakes, top them with a little blueberry maple syrup, and celebrate National Blueberry Pancake Day!

Blueberries are considered by many experts to be the highest food source of antioxidants, which target free radicals that can wreak havoc on skin cells. The antioxidants and phytochemicals (plant sources of nutrition) in blueberries neutralize DNA-damaging free radicals, reducing cell damage. When skin cells are protected from damage and disintegration, the skin looks younger for longer. Blueberries are also an excellent source of soluble and insoluble fiber, vitamin C, manganese, vitamin E and riboflavin.

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Lemon Cottage Cheese Pancakes

Ingredients:
4 each lemons, juiced and zested
1/2 cup cottage cheese, drained
1 egg, separated
1 tablespoon butter or low fat buttery spread, melted
1 cup dry low-fat or fat-free pancake mix

Directions:
Remove zest from lemons and chop or grate the zest fine. Juice the lemons and mix the juice with cottage cheese, egg yolk, lemon zest and melted butter. Mix in dry ingredients (do not over mix). Whip the egg white to stiff peaks and fold into the batter. Place dollops on a hot griddle sprayed with cooking spray, and grill until golden on each side. 

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SPA RECIPE: Spa Wheat Cakes

Ingredients
3/4 cup bread flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1/2 tablespoon salt
2 1/2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon maple syrup
1 large egg
1 cup buttermilk
3/4 cup 2 percent milk
2 1/2 tablespoons canola oil
1 cup berries or chopped fruit
Directions
1. In a large bowl, combine dry ingredients. In a medium bowl, combine remaining ingredients except for oil & berries; mix well. Add wet ingredients to dry ingredients; mix until smooth.
2. Lightly coat a griddle or large saute pan with canola oil and heat over medium heat. Ladle approximately 3 tablespoons batter on griddle and sprinkle with 1 tablespoon berries. Cover berries with 1 additional tablespoon batter and cook until bubbles form. Flip & cook other side until golden brown.